Cacio e Pepe Roasted Chickpeas

For all of the time I find myself in the kitchen space cooking between my stovetop and kitchen counter, it’s really a wonder how many boxes of crackers I eat in a week. Crackers, that is, that I don’t have to measure, chop, saute or bake. Crackers, that is, that I don’t have to tidy up after. Crackers that I can eat quickly to satisfaction.

But… crackers do not a meal make…arguably and unfortunately.

I’ve found a healthier option to my lazy cracker obsession. It’s the can of chickpeas that live right next to the box of crackers in the pantry. Take the can, drain and rinse and turn the contents in olive oil, good parmesan, and fresh cracked black pepper.

The result is a toasty and tender, elevated bean snack that’s salty and spicy and deeply snackable! Get at this with me!

It’s a really simple snack. Salty, spicy, and satisfying.

Here’s what you need:

• two cans of chickpeas, drained and rinsed.

• olive oil, plenty for roasting.

• very finely shredded parmesan cheese and very coarsely ground black pepper. The cacio and the pepe.

• sea salt, coarse and tasty.

Spread the chickpeas in a single layer across a parchment lined baking sheet.

Drizzle with olive oil.

Add a generous amount of fresh cracked black pepper. Sprinkle it evenly and add a few pinches of salt, too.

Add an even more generous amount of very finely shredded parmesan cheese.

I bought a block of good parmesan and used a microplane to grate it into fine shreds. Fine shreds melt and crisp in a way that coats the beans well.

Toss to coat the mountains of soft parmesan, olive oil, salt and pepper to evenly coat the beans.

Crisp on the outside, salty and spicy. Tender and creamy on the inside. They’re an easy and satisfying bite warm or at room temperature.

It’s a can of beans, made earnestly and simply delicious with heat and spices.

Brilliant idea to add cheese!! I love roasted chickpeas in almost any variation. Can’t wait to try these.

Just read in Cooks Illustrated, that microwaving the chickpeas for about 10 before roasting them causes them to split slightly at their seams, creating tiny pathways for oil to enter so that they can “fry” in the oven.

I have not tried it yet, but plan to give it a go. Anything that enhanced crispness is a good thing!!